Kale molagootal

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 bunch of kale

1 cup toor dal

1 onion, chopped(optional)

1/2 teaspoon turmeric powder

Spice paste:

4 red chillies

1 tablepsoon channa dal

2 teaspoons cumin seeds

1/2 teaspoon fennel seeds

1/2 cup grated coconut


1 teaspoon oil

1/2 teaspoon mustard

1/2 teaspoon urad dal

1/2 teaspoon cumin seeds

1 red chilly, broken

curry leaves


  • Dry roast the channa dal, cumin, fennel seeds, red chillies and coconut, one by one, over medium heat.
  • Remove, let cool and grind to a fine paste adding enough water. Place the dal, the finely chopped kale, turmeric, salt and the ground spice paste.
  • Rinse the blender jar and add some water to the dal. Cover and cook for 2-3 whistles.
  • Let the steam release. Stir the molagootal, smashing with the back of your spoon. Make the tadka by heating the oil to high heat.
  • Splutter the mustard. Add the urad dal and the cumin seeds. When the dal turns brown add the red chilly and the curry leaves.
  • Add this to the molagootal. Serve with rice.


Kale molagootal, photo 1
Kale molagootal, photo 2


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